不同温度下氮气包装处理对糙米贮藏品质的影响  

Effects of nitrogen packaging on the storage quality of brown rice under different temperature

作　　者：王春芳 柳洪入 何辉 陈冰洁 刘晨霞[1] 王乾坤 王娟紫 乔勇进[1] WANG Chunfang;LIU Hongru;HE Hui;CHEN Bingjie;LIU Chenxia;WANG Qiankun;WANG Juanzi;QIAO Yongjin(Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Engineering Technology Research Center of Agricultural Product Preservation&Processing,Shanghai 201403,China;Shanghai Center of Agri-Products Quality and Safety,Shanghai 201708,China)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海农产品保鲜加工工程技术研究中心,上海201403 [2]上海市农产品质量安全中心,上海201708

出　　处：《上海农业学报》2025年第1期88-95,共8页Acta Agriculturae Shanghai

基　　金：上海市水稻产业技术体系[沪农科产字(2022)第3号];上海市科技创新行动计划(23N31900700);上海市农产品保鲜加工专业技术服务平台(21DZ2292200)。

摘　　要：为研究不同温度下氮气包装和空气包装对糙米贮藏品质的影响,以‘沪软1212’糙米为材料,设置氮气以及空气包装(对照)两种处理,分别在5℃、15℃、25℃下贮藏360 d,测定贮藏期间糙米色泽、质构、脂肪酸值、丙二醛含量、微观结构等指标。结果表明:不同气调包装对糙米的外观色泽无显著影响,总色差ΔE值小于2。氮气包装以及低温贮藏能在一定程度上减缓糙米贮藏后蒸煮米饭硬度和胶着性的降低,与对照组相比,米饭硬度和胶着性提高1.5%—7.8%。贮藏45 d、5℃条件下黏附性降低24.22%,而对照组下降了43.14%。5℃下脂肪酸值比对照组少10.5 mg KOH∕(100 g),表明低温及氮气包装可延缓脂肪酸值的升高。5℃下丙二醛含量比对照组低9.8%,表明低温及氮气包装可降低脂肪的次级氧化程度,抑制丙二醛含量的上升。另外,低温及氮气包装还能维持糙米内部微观结构的变化,减缓裂缝的增多增大。综上,氮气包装可以有效贮藏糙米,减缓糙米品质劣变。本研究可为氮气包装贮藏糙米提供理论基础。To study the effects of modified atmosphere packaging(nitrogen and air)on the quality of brown rice under different temperature,brown rice'Huruan 1212'was packed with nitrogen and air respectively and stored at 5℃、15℃、25℃for 360 days.During storage,the change of color,texture,fat acidity,malonaldhyde content and microstructure of brown rice were determined.The results showed that different atmosphere packaging had no significant effect on the appearance color of brown rice,and theΔEvalue was less than 2 during whole storage.Nitrogen packaging and low temperature could slow down the decrease of hardness and gumminess during storage(1.5%to 7.8%higher than that of control),and the rapid decline of adhesiveness of cooked brown rice in 45 d storage(24.22%reduction compared to 43.14%of control at 5℃).They could delay the increase of fat acidity[about 10.5 mg KOH∕(100 g)lower than that of controlat 5℃],reduce the secondary oxidation degree of fat and inhibit the increase of malondialdehyde content(9.8%lower than control at 5℃).And they could also maintain the internal microstructure of brown rice and inhibit the increase of cracks.Therefore,nitrogen packaging could effectively slow down the quality deterioration of brown rice during storage.This research provides theoretical reference for the application of nitrogen packaging.

关 键 词：氮气包装 温度 糙米 贮藏 

分 类 号：S511[农业科学—作物学] TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]